New Objective and Quantitative Tests for Gustatory Sweating

Dulguerov, Pavel; Quinodoz, Didier; Vaezi, Alec; Cosendai, Gregoire; Piletta, Pierre; Lehmann, Willy

doi:10.1080/00016489950180865

Cited by 17 publications

(2 citation statements)

References 13 publications

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“…The highly individual perception of the symptoms and varied clinical manifestations of GS suggest an objective clinical classification regarding location, duration, triggers and intensity of sweating to determine types and severity of GS. The classification system could utilize our questionnaire and additional simple methods to quantify sweating, such as the weighing of absorbent papers, as suggested by Dulguerov et al 24 …”

Section: Discussionmentioning

confidence: 99%

Gustatory sweating in people with type 1 and type 2 diabetes mellitus: Prevalence and risk factors

Klarskov

Rohden

Thorsteinsson

et al. 2021

Endocrino Diabet & Metabol

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Objective Gustatory sweating (GS) is characterized by profuse sweating during or immediately after ingestion of food and is known as a complication of diabetes mellitus (DM). This study aimed to determine the prevalence of GS and to characterize the sweating in a cohort of patients with type 1 and type 2 diabetes mellitus (T1DM and T2DM) as compared with a control group. Methods In a cross‐sectional study, 665 outpatients with T1DM and 505 outpatients with T2DM filled in an 8‐point questionnaire about GS. Answers were paired with medical data from the electronic patient records to explore associations with DM complications. The control group consisted of 1158 persons without DM answering the same questionnaire in an online version. Results In people with T1DM and T2DM, the prevalence of GS was 10% (95% CI 7%–12%) and 13% (95% CI 10%–16%), respectively. In the control group, the prevalence of GS was 5% (95% CI 3%–6%). Most commonly, people sweat on the face and/or head and upper body with a duration of 10–30 min albeit in the control group <10 min. In patients with T1DM, increased HbA1c was associated with GS (OR 1.3 [95% CI 1.05–1.6], p = .016), and in T2DM, younger age (OR 0.95 [95% CI 0.92–0.99), p = .006), presence of severe peripheral neuropathy (OR 2.33 [95% CI 1.04–5.2], p = .039) and absence of proliferative retinopathy were associated with GS (OR 0.22 [95% CI 0.07–0.71], p = .011). Conclusion We found the prevalence of gustatory sweating of 11% in a hospital‐based cohort of patients with T1DM and T2DM. This was twice as high as in non‐diabetic control persons. Associations between GS and known diabetes complications could only be demonstrated in T2DM. Compared with a control group without DM, odds for GS are higher in people with DM and age >45.

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Section: Discussionmentioning

confidence: 99%

Gustatory sweating in people with type 1 and type 2 diabetes mellitus: Prevalence and risk factors

Klarskov

Rohden

Thorsteinsson

et al. 2021

Endocrino Diabet & Metabol

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“…Frey syndrome was first described by Łucja Frey in 1923 (6), with an incidence of between 11 and 95% (7,8). It is characterized by flushing or sweating on one side of the forehead, face, scalp and neck occurring soon following the ingestion of food, in response to salivatory stimulation (9). …”

Section: Introductionmentioning

confidence: 99%

The sternocleidomastoid muscle flap for the prevention of Frey syndrome and cosmetic deformity following parotidectomy: A systematic review and meta-analysis

et al. 2013

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Approximately 34–86% of neoplasms of the salivary glands are located in the parotid gland and parotidectomy is the first-line treatment for parotid gland tumors. Frey syndrome and cosmetic deformity are common complications experienced by patients following parotidectomy and the sternocleidomastoid muscle flap (SCMF) is used to prevent them. Numerous studies have been performed to examine the effectiveness of the SCMF for the prevention of cosmetic deformity and Frey syndrome, however, they provide contradictory results and possess small sample sizes with consequently low statistical power. In order to evaluate the effectiveness of the SCMF for the prevention of Frey syndrome and cosmetic deformity following parotidectomy, we performed a systematic review and meta-analysis based on published randomized controlled trials (RCTs), which were identified using PubMed and CNKI databases, and references of studies up to August 2012 were included. Using these criteria, we yielded 11 RCTs. Following an independent assessment of the methodological quality of these studies and the extraction of data, a systematic review and meta-analysis was conducted. The results of the meta-analysis demonstrated that there was a significant trend towards a lower risk of objective incidence [67%; risk ratio (RR), 0.33; 95% confidence interval (CI), 0.16–0.67; P<0.01] and subjective incidence (66%; RR, 0.34; 95% CI, 0.16–0.75; P= 0.01) of Frey syndrome in the SCMF group. The sensitivity analysis also indicated that this result was significant. Due to the considerable variation between the included studies, a meta-analysis was not applicable to assess cosmetic deformity. Two RCTs demonstrated that the difference between the SCMF and no SCMF group was not statistically significant, while the other seven RCTs detected a statistically significant difference between the two groups. Publication bias was detected. In conclusion, based on currently available evidence, the use of the SCMF is benefical for the prevention of Frey syndrome, however, whether it is also benefical for cosmetic deformity remains inconclusive.

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